STEAK ABBREVIATION GUIDE | 1932 SPECIALTY CUSTOM CUT STEAKS

Ordering fresh, wholesale and custom cut steaks for your foodservice business should be easy.

Often times, the item descriptions you see within an order guide or price list have abbreviations due to character limits of the system. We've defined some of our commonly used Cut Steak Abbreviations so you can feel more confident ordering online or through the MySaval Mobile App.

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Abbreviations

BI: BONE IN

BNLS: BONELESS

BONE/RCK: BONE PER RACK

BRSKT: BRISKET

C/O: CAP OFF

CC: CENTER CUT

CHOI: CHOICE

CLN: CLEANED

COP: COPPER CREEK

CUS: CUSTOM CUT

DOM: DOMESTIC

E/E: END TO END

FRNCHD: FRENCHED

FRSH: FRESH

FRSHNK: FORESHANK

FRZ: FROZEN

GRND: GROUND

H/P: HAND PICK

HND PCK: HAND PICK

HND SHNK: HIND SHANK

HNGR: HANGER

L/O: LIP ON

LG: LARGE

MOD: MODIFIED

N/R: NO ROLL

P&D: PEELED & DEVEINED

PRTRHS: PORTERHOUSE

RBEY: RIBEYE

RDY: READY

RIB CHP: RIB CHOP

RND: ROUND

S/C: SPLIT & CLEANED

S/O: SPECIAL ORDER

SEL: SELECT

SHRT RB: SHORT RIB

SPLT: SPLIT

SRLN: SIRLOIN

STK: STEAK

TBLOCK: TAPER BLOCK READY

TIE: TIED

TMAHWK: TOMAHAWK

TNDR: TENDER

TNDRLN: TENDERLOIN

V/E: VEIN END

WHL: WHOLE

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